Ratatouille

Ingredients

• 1 large eggplant
• Salt
• 2 small thin zucchini
• 1 parsley root
• 1 red bell pepper
• 300 g cherry tomatoes
• 3 red onions (180 g each)
• 1 Garlic clove
• 4 tbsp olive oil (40 ml)
• 150 ml Vegetable broth
• 2 tbsp Tomato paste
• Pepper

Instructions

1. 1.

   Wash the eggplants, halve them and sprinkle with salt. Wash the zucchini and slice into rounds. Peel the parsley root, cut it lengthwise in half and then into pieces. Rinse the bell pepper, halve it, remove seeds and cut into bite‑sized chunks. Wash the tomatoes. Peel the onions and garlic; cut the onions into wedges and finely chop the garlic.

2. 2.

   Heat the oil in a pot. Sauté all vegetables except the tomatoes over medium heat. Stir in the tomato paste and pour in the vegetable broth, then simmer for 5 minutes.

3. 3.

   Add the remaining vegetables and continue to cook for another 10–15 minutes on medium heat with the lid on. Season the ratatouille with salt and pepper and serve hot.